Vegetable
Jarrahdale
A tier
Jarrahdale is an Australian blue-grey skinned pumpkin with deep ribs and bright orange, dryish sweet flesh excellent for roasting and soup—closer to kabocha-quality eating than watery carving pepo. The slate skin makes market displays striking. Fruits are medium-large and store well if cured. Cut wedges, roast until caramelised, or steam for mash. Skin is hard—use a sturdy knife. Flavour is rich and chestnut-adjacent when well grown.
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History
Jarrahdale pumpkin was selected near Jarrahdale, Western Australia, for local markets.
Jarrahdale became a recognised Australian eating pumpkin type.
International seed trade spread Jarrahdale blue pumpkins abroad.
Specialty markets outside Australia stocked Jarrahdale for colour and flesh quality.